The tourists have gone home. The summer haze has given way to a sharp, clean chill. This isn't the end of grilling season; for us, it's the beginning of the best one. Autumn is the time for serious fire, hearty flavors, and the kind of cooking that sticks to your ribs. It’s about embracing the elements, not hiding from them. This is your guide to mastering the art of fall outdoor cooking.
Why Autumn is the Premier Season for Grilling
Forget the crowded beaches of July. Fall offers the perfect conditions for the dedicated outdoorsman. The cooler temperatures mean you can stand by a roaring fire without breaking a sweat. It’s the ideal weather for low-and-slow sessions—think brisket, pork shoulder, and whole birds. The smoke clings to the cold air, infusing your meat with a deeper, richer flavor profile you just can't get in the summer.
Gear Up: Your Armor for the Cold Weather Cook
You don’t go into battle unprepared, and you shouldn’t approach a fall cook without the right tools. The right gear isn’t about comfort; it’s about performance.
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The Right Blade: Fall cooking often means breaking down larger, tougher cuts or whole animals. You need a tool that won’t flinch. Our Special Edition Cleaver is the undisputed champion for this. Its patented design provides the heft and durability to disjoint a rabbit, portion a squash, or split kindling with absolute authority.
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Your Kitchen Armor: A longer cook means more time for splatters and sparks. Our MWTP x H&B Waxman Apron isn't a frilly kitchen accessory. It's a rugged, waxed cotton shield that protects you from the elements, emblazoned with the truth we all live by: "Real Men Slap Meat."
The Fall Feast: Recipes Built for the Season
The Main Event: Spatchcocked Game Hen with Hardy Herbs
Spatchcocking is the only way to cook a bird evenly over direct fire. It lays flat, ensuring crispy skin and perfectly cooked meat from breast to thigh.
What You'll Need:
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2-3 Game Hens or one small Chicken
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Olive oil
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Salt, coarse black pepper, rosemary, thyme
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Your heaviest-duty knife
The Method:
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Prepare the Bird: Pat the hen completely dry with paper towels. This is the secret to crispy skin.
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Spatchcock: Place the hen breast-side down on a solid surface. Using kitchen shears or the heel of your cleaver, cut along one side of the backbone. Repeat on the other side and remove the backbone (save it for stock). Flip the bird over and press down firmly on the breastbone until it flattens. This is where a confident tool matters. A flimsy knife is a danger. The weight and control of a proper cleaver make this task simple and safe.
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Season: Rub the hen liberally with oil, salt, pepper, and your chopped herbs. Get under the skin for maximum flavor.
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Grill: Place the bird skin-side up over indirect heat on your grill. Target a grill temp of around 375°F (190°C). Cook for 35-45 minutes, until the internal temp of the breast reads 165°F (74°C). For crispy skin, move it over direct heat for the final 2-3 minutes, watching closely.
The Side: Cast Iron Skillet Brussels Sprouts with Bacon
This is a one-pan side that cooks right next to your main.
What You'll Need:
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1 lb Brussels sprouts, halved
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4 strips of thick-cut bacon, chopped
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1 small onion, diced
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Salt and pepper
The Method:
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In a cast-iron skillet over your grill's direct heat, render the chopped bacon until crispy. Remove the bacon, leaving the fat.
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Add the halved Brussels sprouts and onion to the bacon fat. Season with salt and pepper.
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Cook, stirring occasionally, until the sprouts are tender and charred in spots, about 15 minutes.
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Toss the crispy bacon back in and serve.
Taming the Elements: Wind and Rain are Your Allies
Don't let a little weather stop you. Wind can be managed with strategic placement of your grill or a windbreak. A light rain will steam right off a hot grill lid. The key is to maintain your fire temperature. Have extra fuel (charcoal, wood) on hand to account for the cold air sucking heat from your grill. Embrace it. Cooking in less-than-ideal conditions is what separates the hobbyists from the masters.
Your Season of Fire Awaits
September isn't a farewell to summer; it's an invitation to a more authentic, more challenging, and more rewarding cooking experience. It’s about the smell of woodsmoke in a cool breeze, the satisfaction of a perfectly cooked meal that warms you from the inside out, and the knowledge that you didn’t just use a grill—you mastered it.
So grab your cleaver, strap on your apron, and get outside. The fire is waiting.
Cook Wild. Live Free.
